Sous-vide (vacuum) cooking
82
Reheating with the Sous-vide function
The durations specified in the table are guidelines only. You can increase the dura-
tion if necessary. The cooking duration only begins when the set temperature is
reached.
Food [°C]
2
[min]
Medium
1
Done
1
Meat
Saddle of lamb 58 62 30
Beef fillet steak, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork tenderloin, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
3
85 15
Kohlrabi, sliced
3
85 10
Fruit
Pineapple, sliced 85 10
Other
Beans, white, soaked in a ratio of 1:2
(beans to liquid)
90 10
Shallots, whole 85 10
Temperature, Time
1
Degree of cooking
The “well done” cooking degree uses a higher core temperature than “medium”, but results are
not the same as being well-done in the traditional sense.
2
Durations apply to vacuum-sealed food with an initial temperature of approx. 5°C (refrigerator
temperature).
3
Reheat only in sauce.
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